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Tomato, Stone Fruit and Mozzarella Salad
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Brief Description
Combines several favorite Italian salads
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Main Ingredient
Tomatoes
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Category: Salads
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Cuisine: Italian
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Prep Time: 15 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
WSJ Off Duty, 7/13/2013, Chef Stephanie Izard, Girl & The Goat, Chicago
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Tags:
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Notes:
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Posted By: smagness1
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Posted On: Feb 20, 2017
Number of Servings:
Ingredients:
- 1 cups - Pistachios roasted & salted, roughly chopped
- - Juice of 2 lemons
- 2 tablespoons - Honey
- 5 tablespoons - Extra-Virgin Olive Oil
- 1 pinchs - Salt
- 1 pinchs - Black Pepper freshly ground
- 2 1/4 cups - Bread roughly torn
- 1 1/4 pounds - Heirloom Tomatoes cut into wedges
- 1 - Ripe Nectarine cut into wedges
- 2 - Ripe Plums cut into wedges
- 10 ounces - Fresh Mozzarella sliced in 1/4-inch rounds
- 8 leaves - Basil roughly chopped
Directions:
1. Preheat oven to 375 degrees. Make vinaigrette: In a medium bowl, whisk together pistachios, lemon juice, honey and 4 tablespoons oil until well combined. Season with salt and pepper to taste. Set aside.
2. Make croutons: Toss bread with remaining oil and season with salt. Spread croutons in a single layer on a baking tray and bake until golden, 12-15 minutes.
3. In a bowl, toss tomatoes with stone fruit and season with salt. Divide mozzarella slices among plates and season with salt and pepper. Top with fruit mixture, drizzle with vinaigrette and garnish with basil and croutons. Serve immediately.
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